Location
Seattle, WAI am a vegetarian mom who does occasional catering, personal chef work, and cooking classes. I love to help people see the variety and joy that can come from a vegetarian diet but never judge what others eat. I write a blog (www.danatreat.com) with lots of recipes for both healthy food and "treats". My husband (who eats meat) and I are raising our children vegetarian but are open to them changing their minds someday. I think a glass of wine a day is a good thing.
danatreat submitted a way to: Eat healthy
way to be well created 12.17.10
Healthy Veggies and Dip
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'Tis the season of the cocktail party. In my previous post, I talked about ways to survive this time of year without packing on the pounds. I'd like to share a wonderful and super healthy dip that you can bring anywhere and people will rave about it. I have made it for all different occasions and all different audiences and I always get raves. It is so creamy and flavorful that people assume it is full of sour cream and other fattening things. When they hear that it is actually made from silken tofu and avocado among other good-for-you ingredients, they start to take bigger scoops on their veggies! It also tastes great with pita chips.
Curried Tofu-and-Avocado Dip
Adapted from Food and Wine
Makes about 2 cups
1 12-ounce box silken tofu
1 large or 2 small Hass avocados, peeled, pitted, and coarsely chopped
1/3 cup low-fat sour cream
1/3 cup low-fat plain yogurt
Zest and juice of 1 lime
1 garlic clove
2 tsp. honey
1½ tsp. curry powder
3 tbsp. chopped mint
Salt and freshly ground pepper.
In a food processor, combine everything except the salt and pepper. Process until completely smooth, then season the dip to taste. Chill until cold. This dip will keep for two days in the refrigerator, but the top layer will turn brown-ish because of the avocado. I suggest storing it in a cylinder-shaped container (such as a large yogurt container) which has a smaller top surface area.
Curried Tofu-and-Avocado Dip
Adapted from Food and Wine
Makes about 2 cups
1 12-ounce box silken tofu
1 large or 2 small Hass avocados, peeled, pitted, and coarsely chopped
1/3 cup low-fat sour cream
1/3 cup low-fat plain yogurt
Zest and juice of 1 lime
1 garlic clove
2 tsp. honey
1½ tsp. curry powder
3 tbsp. chopped mint
Salt and freshly ground pepper.
In a food processor, combine everything except the salt and pepper. Process until completely smooth, then season the dip to taste. Chill until cold. This dip will keep for two days in the refrigerator, but the top layer will turn brown-ish because of the avocado. I suggest storing it in a cylinder-shaped container (such as a large yogurt container) which has a smaller top surface area.
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